Mie Goreng (Indonesian Fried Noodles with Fried Egg)

Name: Mie Goreng (Indonesian Fried Noodles with Fried Egg)
Prep time: 16 min
Cook time: 20 min
Total time: 36 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 14 oz (400 g) fresh yellow egg noodles, loosened by hand if clumped; 1 tsp (5 ml) neutral oil (such as canola or peanut), for tossing the cooked noodles; 8 oz (225 g) boneless, skinless chicken thighs, sliced across the grain into thin bite-size pieces about ¼ inch (6 mm) thick; 1 tsp (5 ml) light soy sauce, for the chicken; 1 tsp (3 g) cornstarch; 3 tbsp (45 ml) neutral oil (such as canola or peanut), divided: 2 tbsp for the chicken, 1 tbsp for the vegetables; 4 medium (100 g) shallots, peeled and thinly sliced; 4 cloves (12 g) garlic cloves, finely minced; 1 medium (80 g) medium carrot, peeled and cut into thin matchsticks; 3 cups (200 g) green cabbage, thinly shredded; 2 heads (170 g) baby bok choy, stems and leaves sliced crosswise into ½-inch (1 cm) pieces; 3 stalks (45 g) scallions, thinly sliced, white and green parts kept separate; 3 tbsp (45 ml) kecap manis (sweet soy sauce); 1 tbsp (15 ml) light soy sauce; 1 tbsp (18 g) oyster sauce; 1 tsp (5 g) sambal oelek (chili paste), or more to taste; ¼ tsp (½ g) ground white pepper; 4 large (200 g) large eggs, cracked into 4 separate small cups; 1 tbsp (15 ml) neutral oil (such as canola or peanut), for frying the eggs; 2 tbsp (15 g) crispy fried shallots, store-bought; ½ medium (100 g) cucumber, sliced into thin half-moons; 1 whole (65 g) lime, cut into 4 wedges

From the MyKitchenBank Kitchen

Chewy egg noodles are wok-fried with sweet, sticky kecap manis, shallots, garlic, chicken, cabbage and bok choy, then topped with a crisp-edged fried egg and crunchy fried shallots. It's a classic Indonesian street-food dinner that comes together in under an hour.

Prep: 16 min
Cook: 20 min
Wait: 10 min
Total: 46 min
Makes: 4 generous plates

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Ingredients

4 servings

For the noodles and stir-fry
14 oz (400 g) fresh yellow egg noodles, loosened by hand if clumped
1 tsp (5 ml) neutral oil (such as canola or peanut), for tossing the cooked noodles
8 oz (225 g) boneless, skinless chicken thighs, sliced across the grain into thin bite-size pieces about ¼ inch (6 mm) thick
1 tsp (5 ml) light soy sauce, for the chicken
1 tsp (3 g) cornstarch
3 tbsp (45 ml) neutral oil (such as canola or peanut), divided: 2 tbsp for the chicken, 1 tbsp for the vegetables
4 medium (100 g) shallots, peeled and thinly sliced
4 cloves (12 g) garlic cloves, finely minced
1 medium (80 g) medium carrot, peeled and cut into thin matchsticks
3 cups (200 g) green cabbage, thinly shredded
2 heads (170 g) baby bok choy, stems and leaves sliced crosswise into ½-inch (1 cm) pieces
3 stalks (45 g) scallions, thinly sliced, white and green parts kept separate
For the sauce
3 tbsp (45 ml) kecap manis (sweet soy sauce)
1 tbsp (15 ml) light soy sauce
1 tbsp (18 g) oyster sauce
1 tsp (5 g) sambal oelek (chili paste), or more to taste
¼ tsp (0.5 g) ground white pepper
For the fried eggs and topping
4 large (200 g) large eggs, cracked into 4 separate small cups
1 tbsp (15 ml) neutral oil (such as canola or peanut), for frying the eggs
2 tbsp (15 g) crispy fried shallots, store-bought
½ medium (100 g) cucumber, sliced into thin half-moons
1 whole (65 g) lime, cut into 4 wedges

Equipment (8)

14-inch (35 cm) wok or 12-inch (30 cm) large skillet
Large pot for boiling noodles
Colander
Small bowl for the sauce
Large nonstick or cast-iron skillet or a second pan for the eggs (10-inch / 25 cm)
Sharp knife and cutting board
Wok spatula or tongs
Instant-read thermometer

Steps

Before you start

Stir-frying moves fast: slice and measure everything (including the mixed sauce) before you turn on the heat.
Look for fresh yellow egg noodles in the refrigerated section of Asian markets; if using dried, see Substitutions.
Kecap manis is a thick, sweet Indonesian soy sauce. Regular soy sauce cannot replace it directly, so check the Substitutions for a quick homemade version.
Use a very large skillet or 14-inch (35 cm) wok so the noodles fry instead of steam.

1
Marinate chicken, mix sauce
- In a medium bowl, toss the sliced chicken with the 1 tsp light soy sauce for the chicken and the cornstarch until every piece is lightly coated.
- Let it sit for 10 minutes.
- In a small bowl, stir together the kecap manis, 1 tbsp soy sauce, oyster sauce, sambal oelek and white pepper until smooth.
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Ready when: Chicken pieces look evenly coated with no dry cornstarch; sauce is one uniform dark brown
Tip: Slicing the chicken thinly and evenly helps it cook through in just a few minutes.
2
Prep the vegetables
- While the chicken marinates, slice the shallots, mince the garlic, cut the carrot into matchsticks, shred the cabbage, slice the bok choy, and slice the scallions, keeping the whites and greens in separate piles.
- Slice the cucumber and cut the lime into wedges.
- Group everything by when it goes into the pan.
- Bring a large pot of water to a boil.
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Ready when: All vegetables are cut and arranged within reach of the stove
Tip: Cut the carrot as thin as you can so it softens in the short stir-fry time.
3
Boil and oil noodles
- Add the noodles to the boiling water and cook, stirring to separate, for 2 to 3 minutes, or according to the package, until just tender but still springy.
- Drain in a colander and shake well.
- Immediately toss with the 1 tsp oil so they don't stick together.
- Set aside.
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Ready when: Noodles are bendy and slightly chewy in the center, not soft or mushy
Tip: Undercook slightly; they finish cooking in the wok. Do not rinse unless they look gummy.
4
Fry the eggs
- Heat the 1 tbsp egg oil in a 10-inch (25 cm) skillet over medium-high heat until it shimmers, about 1 minute.
- Slide in the 4 eggs, spaced apart, and fry for 2 to 3 minutes, spooning a little hot oil over the whites, until the whites are set and the edges are brown and lacy.
- Leave the yolks runny or flip for 20 seconds for firm yolks.
- Transfer to a plate.
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Ready when: Whites are completely opaque with crisp, golden-brown edges
Tip: If you want fully set yolks for safety, cook until the yolk is firm (about 160°F / 71°C).
5
Sear the chicken
- Heat a 14-inch (35 cm) wok or large skillet over high heat until very hot, about 2 minutes.
- Add 2 tbsp of the stir-fry oil and swirl.
- Add the chicken in a single layer and let it sear undisturbed for 1 minute, then stir-fry for 2 to 3 minutes more.
- Transfer to a clean plate.
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Ready when: Chicken is golden at the edges, opaque throughout, and reads 165°F (74°C) in the thickest piece
Tip: Don't crowd the pan. If it hisses weakly and releases liquid, the pan was not hot enough.
6
Soften the aromatics
- Reduce the heat to medium-high.
- Add the remaining 1 tbsp stir-fry oil, then the shallots and scallion whites.
- Stir-fry for 1 minute, add the garlic, and cook for 20 to 30 seconds more.
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Ready when: Shallots are translucent with light golden edges and the garlic smells fragrant
Tip: Garlic burns quickly and turns bitter; keep stirring and move on as soon as it smells toasty.
7
Stir-fry the vegetables
- Raise the heat to high.
- Add the carrot and cabbage and stir-fry for 1 minute, then add the bok choy and stir-fry for 1 to 2 minutes more.
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Ready when: Cabbage is wilted but still has a bit of crunch, and bok choy leaves are bright green
Tip: Keep the vegetables moving so they sear rather than steam.
8
Toss noodles with sauce
- Add the noodles, chicken with any juices, and the prepared sauce to the wok.
- Using tongs or a spatula, lift and toss constantly for 2 to 3 minutes, scraping up any browned bits, until the noodles are evenly dark brown and hot throughout.
- Stir in the scallion greens and taste; add a splash more soy or a pinch more sambal if needed.
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Ready when: Sauce has fully coated the noodles with no pooled liquid, and a few edges look slightly caramelized
Tip: Kecap manis scorches easily. If noodles start to stick or smell burnt, lower the heat slightly and keep tossing.
9
Plate and garnish
- Divide the noodles among 4 plates.
- Top each with a fried egg, a pile of cucumber slices, a sprinkle of crispy fried shallots, and a lime wedge.
- Serve immediately, squeezing the lime over the noodles just before eating.
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Ready when: Noodles are steaming hot, with the egg on top
Tip: Add the fried shallots at the very end so they stay crisp.

Good to know

Tips

Cook on the highest heat your stove allows, and stir-fry in one batch at a time if your wok is small; crowding makes noodles steam and turn soggy.
Have the sauce premixed so you can add it all at once; fumbling with bottles lets the noodles overcook.
For a spicier version, add 1 or 2 sliced red bird's eye chilies with the garlic, or serve extra sambal on the side.
Crunchy krupuk (prawn crackers) on the side are a traditional, delicious addition.

Make ahead

"Slice the vegetables, mix the sauce and marinate the chicken up to 1 day ahead; store each separately, covered, in the refrigerator. Cook the noodles and fry the eggs just before serving."

Storage & reheating

"Store leftover noodles (without egg) in an airtight container in the refrigerator for up to 3 days. Do not leave at room temperature for more than 2 hours. Freezing is not recommended because the noodles turn soft. Reheat in a hot skillet with a splash of water for 2 to 3 minutes until steaming hot (165°F / 74°C), and top with a freshly fried egg."

Substitutions

kecap manis (sweet soy sauce) → Homemade: 2 tbsp soy sauce plus 1 tbsp dark brown sugar (or palm sugar) per 3 tbsp. Simmer 2 to 3 minutes until syrupy, or simply stir until the sugar dissolves for the sauce. Flavor is close but less molasses-like.
fresh yellow egg noodles → 8 oz (225 g) dried egg noodles or spaghetti. Cook 1 minute short of package time, drain, and oil as directed. Dried noodles are less chewy.
boneless, skinless chicken thighs → 8 oz (225 g) peeled medium shrimp or firm tofu. Shrimp need only 1 to 2 minutes of searing, until pink and curled. Press and cube tofu and pan-fry until golden.
baby bok choy → choy sum, napa cabbage or green beans. Cut green beans small and add with the carrot as they take longer to cook.